Fruit heart with plums
Description
Recipe: 1. Yeast dough: Warm the milk. Thoroughly mix flour and yeast in a bowl. Add the remaining ingredients and the warm milk. Using a mixer fitted with a dough hook attachment, mix the ingredients for a while at low speed, then at high speed for about 5 minutes until a smooth, even dough forms. Cover the dough and let it rise in a warm place until noticeably increased in volume. Preheat the oven. Top/bottom heat: about 200°C Convection temperature: about 180°C Wash the plums, remove the pits, and make small cuts on the top part. Lightly dust the dough with flour and roll it out on baking paper into a circle (Ø 25 cm). Make a cut about 10 cm long in the circle. Gently pull the ends apart to form a heart shape. Place the heart, together with the baking paper, onto a baking tray. 2. Filling: Mix sour cream with egg yolk and vanilla sugar. Spread this mixture over the heart, leaving a free edge of about 1 cm. Arrange the plums on top in a cascading pattern, cut side up. Place the tray in the oven. Difficulty level: medium Baking time: about 25 minutes Cool the cake on a wire rack. 3. Decoration: Strain apricot jam and bring it to a boil in a small saucepan. While still warm, brush the plums with the jam and sprinkle with almonds. Generously dust the heart with sugar and serve either warm or cold. Alternative recipe: You can make a fruit apple heart; instead of plums, place apple slices on the sour cream mixture. Prepare according to the recipe, glaze with jam, and sprinkle with raisins instead of almonds. Alternatively, first sprinkle the sour cream with Dr. Oetker cinnamon sugar and 50 g ground almonds, then arrange apple slices on top. Good luck with your cooking! Can be served with tea or coffee.